Yorkshire Pudding (Vegan)

• 1 cup (240 g) unbleached white flour
• 1 cup (240 g) whole wheat pastry flour
• 1 tsp salt
• Ener-G egg replacer equivalent of 2 eggs
• 1 cup (240 ml) soy milk
• 1 cup (240 ml) very cold water
• 2 Tbsp vegan margarine, melted

Ingredients for 4 servings (1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Preheat the oven to 425°F (210°C).

   Oven
2. 2

   In a mixing bowl, combine the flours and salt. Make a well in the center and add the egg replacer mixture. Stir together until just combined, then add the soy milk and water, a bit at a time. Stir until smooth, but don’t overbeat.

3. 3

   Swirl the melted margarine around a shallow, 9x13-inch (22-32 cm) baking pan. Pour out any excess and reserve. Pour the batter into the pan and pour any remaining margarine over the top.

4. 4

   Bake for 20 minutes, or until golden on top and a knife inserted into the center comes out clean. Let cool, then cut into squares to serve.

   Oven